Peach Muffins Recipe

A close-up of a partially eaten muffin with visible apple chunks, drizzled with white icing and topped with crumbly streusel, sitting on a peeled muffin wrapper with peach slices in the background.

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I’m the self-taught Muffin Expert who’s tested dozens of batches to perfect this Peach Muffin recipe—built on my weight-measured, buttermilk-rich basic muffin formula. Expect sky-high domes, tender crumbs, and perfectly suspended peach bits each time. Trusted by thousands of home bakers, this recipe will have you baking like a pro from your very first batch.

Prep Time10

Cook Time30

Rest Time15

Course: Breakfast, Dessert

Cuisine: American

Keyword: peach muffins

Servings: -12 Muffins

Author: Beth

Ingredients

4 cups (480g) all purpose flour
1 ¾ cups (347g) granulated sugar
4 tsp baking powder
1 tsp salt
¼ tsp nutmeg or cinnamon
4 large eggs
¾ cup (177ml) buttermilk
½ cup (118ml) vegetable oil or neutral oil
4 Tbsp (57g) unsalted butter melted & cooled
2 tsp vanilla extract
1 ½-2 cups (255-340g) diced peaches I sliced into ¼ inch pieces

Crumb Topping

¾ cup (90g) all-purpose flour
⅓ cup (71g) brown sugar
1 tsp ground cinnamon
¼ tsp salt
¼ cup (57g) unsalted butter melted

Instructions

In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.
4 cups (480g) all purpose flour, 1 ¾ cups (347g) granulated sugar, 4 tsp baking powder, 1 tsp salt, ¼ tsp nutmeg or cinnamon
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a spatula.
4 large eggs, ¾ cup (177ml) buttermilk, ½ cup (118ml) vegetable oil, 4 Tbsp (57g) unsalted butter, 2 tsp vanilla extract
Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the diced peaches.The batter will be very thick!
1 ½-2 cups (255-340g) diced peaches
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF and make the crumb topping.
In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter. Use your hands to squeeze the mixture together. Set the crumb aside until ready to use.
¾ cup (90g) all-purpose flour, ⅓ cup (71g) brown sugar, 1 tsp ground cinnamon, ¼ tsp salt, ¼ cup (57g) unsalted butter
For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Press additional diced peaches on top of the muffins. Take the topping and crumble it into fine crumbs over each muffin, pressing it on slightly. Top with sanding sugar.
Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

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